Nellikai (amla) -1/4 kg
Turmeric powder -2 tsps
Red chilly powder -6-7 tsps
Salt - as required
Oil - as required to cover the pickle
Mustard seeds -2 tsps
Methi seeds (fenugreek) -1 1/2 tsps
Wash the nellikais (amla) and cut into tiny lengthy pieces.
Now roast and cook till soft the amla in little oil
Now remove the amla from fire and put it in a vessel and put turmeric powder,chilly powder,salt and methi powder and mix thoroughly. (dry roast the methi seeds and powder)
Now pour sufficient oil in the kadai fit to cover the amlas and add mustard seeds and hing.
When the mustard seed splutters put off the gas
When the oil is lukewarm, pour it on top of the amla which is covered with masala.
Now mix thoroughly.
The amla pickle is ready for consumption.